Ingredients
Units
Scale
- 1 lb zucchini
- 1/2 cup extra virgin olive oil
- 3 tablespoons Earth Balance butter
- 1 cup onion (thinly sliced)
- 1 cup carrots (peeled and diced)
- 1 cup celery (diced)
- 2 cups potatoes (peeled and diced)
- 1/2 lb green beans (ends trimmed)
- 3 cups shredded cabbage
- 28 ounces canned diced tomatoes
- 6 cups vegetable broth
- Parmesan rind
- Sea salt
- 28 ounces canned cannellini beans (drained and rinsed)
Instructions
- Soak the zucchini in a large bowl of cool water for at least 20 minutes. Drain and dice.
- Soak the green beans in cool water, drain, trim ends, and dice.
- In a large stockpot, mix the oil, butter, and sliced onion. Turn the heat to medium-low and cook until onion wilts and becomes pale gold, but not darker.
- Add the carrots and cook for 2 to 3 minutes. Then add the celery and cook 2 to 3 minutes. Add the potatoes and cook 2 to 3 minutes. Add the green beans and cook 2 to 3 minutes. Add the zucchini and cook 2 to 3 minutes. Add the shredded cabbage and cook for another 5 to 6 minutes.
- Add the broth, water, parmesan rind, and tomatoes. Salt very lightly. Stir thoroughly. Cover the pot, and lower the heat to simmer.
- When the soup has cooked 2 1/2 hours, add the cannellini beans. Stir and cook another 30 minutes.
- Just before serving, remove the parmesan rind. Swirl in grated cheese, if desired, and season with salt and pepper.